We are OBSESSED with this recipe!!! A GF/DF/Refined Sugar Free Crumble?! Yes, It’s true! This Pumpkin-Rasberry crumble is so delicious and sure to be a hit at your fall gatherings.
Ingredients:
1 (6oz) Carton of Fresh Raspberries
1/2 C - 1 C Pumpkin Puree
1/3 C + 1/2 C Raw Honey
3 T Chia Seeds
1 1/2 C GF Oats
1 1/2 C Almond Flour
1/2 tsp Baking Powder
1/2 C Coconut Oil (Solid Form)
1/4 C large Coconut flakes
2 T Raw Pumpkin seeds
Directions:
In a medium saucepan, cook berries, 1/3 C honey, and chia seeds over medium heat. Simmer for 10 minutes, stirring often.
Preheat oven to 350F. Line a 9 x 6 1/2” (I know, random size) baking pan with parchment paper.
Combine coconut oil and 1/2 C honey. Add Almond flour, oats, and baking powder to form a crumbly dough.
Firmly press 2/3 of the dough into the pan, spread with berry-chia filling, evenly dollop pumpkin puree on top of the berry-chia filling, and top with remaining dough, coconut, and pumpkin seeds.
Bake for 30 minutes. Cool before slicing. Enjoy!